Dim Sum King

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Observed a black mold like substance on the ice drop tray inside the ice machine. n Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Observed personal drinks on shelf above prep table.n Corrected On-Site

Basic – Exterior door has a gap at the threshold that opens to the outside

Observed a 1 inch gap at the bottom of the back door.

Basic – Food stored on floor

Observed chicken feet stored on the floor in an uncovered bus tub. nObserved food stored on the floor in the walk in under the metro shelf. n Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Observed in use spatulas and tongs stored in dirty standing water not at 135 degrees.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Observed employees handling utensils, soiled door handles and then to ready to eat food without glove change and hand wash. nOperator coached employees on proper glove use and hand wash. n Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Observed some employee illness reports completed but not all. Operator will complete Corrective Action Taken